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Cantonese Cured Meat Claypot Rice

Name: Cantonese Cured Meat Claypot Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: Chinese sausage; Chinese Cured Pork Belly; white rice; water; Peanut oil; shallot; ginger; scallion; cilantro; light soy sauce; dark soy sauce; sugar

groups2 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 15 minsscheduleTotal: 35 minsoutdoor_grillOther

Allergens:warningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

Preparation

00:00:32

Pour 250g Simiao rice into a large bowl, pour in boiling water to submerge the rice, and soak for 10 minutes

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Watch out

Soaking rice allows grains to soften, shortening claypot cooking time and preventing undercooking.

Ingredients:white rice (250 g)water

Tools:mixing bowl

Preparation

00:00:48

warningStay safe

Be careful when placing cured meat into hot water to prevent scalding splash.

Bring half a pot of water to boil in a wok, turn off heat
Submerge 2 cured sausages and 1 cured pork belly (cut in half if long)
Blanch for 1 minute until softened and cleaned, then drain

local_fire_departmentHigh heat to boil then turn off

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Watch out

Soak meat in hot water after turning off heat

do not boil continuously, otherwise flavor will be lost

Ingredients:Chinese sausage (2 piece)Chinese Cured Pork Belly (1 piece)water

Tools:wokkitchen scissors

Preparation

00:01:17

warningStay safe

Cured meat can be greasy and slippery; curl your fingers when chopping.

Thinly slice softened cured sausages and pork belly diagonally, arranging them neatly in order on a plate
Chop trimmed ends into small bits for later
Mince shallots, cut ginger into thick matchsticks, and finely chop scallions and cilantro

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Slice sausages thinly and keep order for a beautiful presentation and even cooking.

Ingredients:Chinese sausageChinese Cured Pork Bellyshallot (2 piece)ginger (15 g)scallion (2 piece)cilantro (2 piece)

Tools:chef knifecutting board

Active Cooking

00:02:58

Heat wok, turn to low heat, add 1 tbsp peanut oil
Fry ginger and shallots until fragrant, add cured meat trimmings and stir-fry out oil
Pour in 125ml water and boil for 1 minute
Add 1 tbsp light soy sauce, 0.5 tbsp dark soy sauce, and 0.5 tbsp sugar
Simmer to combine, then strain sauce through a sieve into a bowl

local_fire_departmentLow to medium heat

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Watch out

Use low heat when sautéing shallots and ginger to prevent burning and bitterness.

Ingredients:Peanut oil (1 tbsp)gingershallotChinese Cured Pork BellyChinese sausagewater (125 ml)light soy sauce (1 tbsp)dark soy sauce (0.5 tbsp)sugar (0.5 tbsp)

Tools:wokfine mesh strainer

Preparation

00:04:19

Pour the soaked rice into a mesh strainer, rinse gently with fresh water, and drain excess water completely

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Watch out

Ensure rice is fully drained so water ratio remains accurate when cooking.

Ingredients:white ricewater

Tools:fine mesh strainer

Active Cooking

00:04:39

warningStay safe

Always wear oven mitts when tilting and rotating the hot claypot.

Place drained rice into a 24cm claypot, add 375ml water (1.5 bowls) and 1 tbsp peanut oil
Cover and bring to boil over high heat
Seal claypot seam and vent with wet paper towels
Once boiling, reduce to medium-low heat for 2 minutes, then tilt the claypot and rotate every 30 seconds for 6-7 minutes to dry out water evenly

local_fire_departmentHigh heat to boil, then medium-low heat

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Watch out

Adding oil helps separate rice grains and prevents sticking to bottom.

Ingredients:white ricewater (375 ml)Peanut oil (1 tbsp)

Tools:claypotoven mitts

Active Cooking

00:06:43

Uncover the claypot, arrange sliced sausages and pork belly neatly on top of rice
Quickly cover lid and re-seal with wet paper towels
Continue tilt-cooking on medium-low heat for 2 minutes to let cured meat oils penetrate rice

local_fire_departmentMedium-low heat

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Watch out

Arrange meat quickly so steam doesn't escape and cause rice to cook unevenly.

Ingredients:Chinese sausageChinese Cured Pork Belly

Tools:claypot

Active Cooking

00:07:08

Turn heat to minimum and cook for 1 minute
Turn to maximum heat for 10 seconds until crackling sounds and rice crust aroma develop, then turn off heat immediately
Keep covered and rest sealed for 5 minutes

local_fire_departmentLow heat 1 min, high heat 10 sec, turn off

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Watch out

Blast high heat for only 10 seconds

turn off as soon as toasted aroma appears to prevent burning

Tools:claypot

Active Cooking

00:07:37

warningStay safe

The claypot lid and handles remain very hot; use cloth or mitts when handling.

Uncover the claypot, drizzle 3 tbsp prepared soy sauce evenly over cured meat and rice, and sprinkle 15g chopped scallions and cilantro
Mix well while hot and serve

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Watch out

Mix while hot to scoop up crispy rice crust for the best flavor and texture.

Ingredients:scallioncilantro

Tools:rice paddle